Shangri-La Ruby Spring Snail Black Tea
€7,20 – €22,70
Shangri-La Ruby Spring Snail is a highly aromatic, fully oxidized black tea and the quality spearhead of the eponymous “bought leaf” tea factory in Nepal. The used leaf material comes from nature-friendly cultivated tea gardens in altitudes between 1500 and 1800 meters. The meticulously observed “2+1” picking standard emphazises the high share of bright golden tips, which in terms of taste signs responsible for a canon of intensive malty base notes with s light chocolatey, gently tart finish.
For more information and illustration refer to the product description below.
Shangri-La Ruby Spring Snail Black Tea
Shangri-La Ruby Spring Snail is a highly aromatic, fully oxidized black tea from Nepal. There, it is the qualitative spearhead of the eponymous “bought leaf” tea factory (Shangri-La”) founded in 1999, which buys and processes freshly picked tea leaves from 350 small farmers in the region. In this way, the tea factory ensures the existence of its suppliers, whose tea gardens are either too small for an own processing unit or whose operators simply lack the know-how to process top-quality tea such as this one.
The raw material used to process this tea comes from tea gardens at altitudes between 1500 and 1800 meters. In addition to the terroir, they also share the principle of strictly natural cultivation without the use of any pesticides and/or artificial fertilizers. Another shared quality feature is the meticulously implemented picking standard of 2 + 1. This means that only the young, still unopened bud together with the two youngest adjacent leaves qualify for picking .
The processing takes place according to the classic black tea processing method. The tea leaf gets its characteristic snail shape through a three-hour “shaping” (= rolling) process. At the end of this process, oxidtion is stopped through heat induction. The result clearly shows the high share of gold-colored “tips”, corresponding to the unopened buds in the picking standard. The extremely careful picking and processing becomes particularly evident in the wet bronze-colored leaves after infusing.
In terms of taste, Shangri-La Ruby Spring Snail is dominated by a canon of intense malty base notes with a light chocolatey, gently tart finish. Bitterness or astringency, on the other hand, remain completely foreign to the rust-red infusion even with extended steeping periods.
Initially poor 2-3g/100ml Shangri-La Ruby Spring Snail in a tea pot with boiling hot water (90°C-100°C). Then let infuse for 3-5 minutes, according to taste preference, for a delicious intensive first steep. After this, a subsequent infusion does a lot more than just keeping the pleasant aftertaste alive!
Is Nepal the new Darjeeling?
The history of tea cultivation in Nepal reaches back to the middle of the 19th centruy. Since then, tea from Ilam, Nepal’s first tea cultivation area, has gained a worldwide reputation for its black tea. However, just like in neighbouring Darjeeling, much has happened here during recent years. As a result, the general trend in Nepal is towards partial oxidation processing. Also, there’s quite some experimenting in green and white teas. Friends of classic black teas will find it all the more gratifying that the processing of Shangri-La Ruby Spring Snail uncompromisingly follows the ancient tradition of processing fully oxidized teas .
Many tea drinkers will know the term “First Flush” from India only. However, there are “first flushes” – first spring pickings – elsewhere, too. In fact, the first pickings after the winter break enjoy specialty status in all tea growing regions of the world. The main reason for this is the particular, taste-relevant pattern of active substances in the tea leaf after the “winter break”. For once, picking stops for several months during the cold season in all major tea cultivation countries. But it is not only the picking break that brings the tea plants relief. What adds is that the cool climate soothes the plants and promotes the accumulation of active substances. This applies especially in combination with high humidity and/or fog. In spring then, with rising temperatures and days getting longer, the plant drives these active substances into the young leaves and buds. And this is something… you can taste!
Find more top quality teas from Nepal here:
25g, 50g, 100g